Where’d You GO, Stacy Briscoe?

Sonoma.

That’s right. I’ve officially moved where I can thrive in the world of wine. I am now the full-time Assistant Editor of Wine Business Monthly. I’m continuing to write monthly features for the print magazine, daily news items for our online news forum, as well as curate and edit content produced by our wonderful staff of writers and freelancers, and all the little bits and bobs that go on in the behind-the-scenes building of this number one wine industry publication.

And living in the hub of the industry, I can actually go to and enjoy industry events—both professional and leisure.

I should note, however, that as I write this the whole community is preparing for a PG&E shutdown across, oh, pretty much the whole North Bay. Thank goodness for Mother Nature’s natural entertainment…

That being said, one of the reasons this post was delayed even further was because of the horrible Kincade Fire incident that is, finally, 100% contained. Deepest sympathies to those who were directly affected and cheers to continuing to build and rebuild our beloved community.

…

On a personal note…

I’ve also been studying wine. I finally took the leap and signed up for my WSET education, starting with Level 2. The WSET program has helped me in a couple of different ways. 1) It’s reinforced a lot of things that I’ve learned during my career. Topics I’ve had to research and write about from vineyard management to winemaking techniques, and, yes, even wine tasting. But 2) It dives even deeper into that knowledge, connecting dots (some of which I didn’t even know were disconnected), teaching me not just how things work, but why. And 3) It’s showed me how to create tasting notes in a faster and more organized manner. (Dare I say, a more Systematic Approach to Tasting). 

And, yes, my friends. I passed. I passed with flying colors. Actually, I passed with Distinction…

Yay.

But the Two was just the Tip. I’m glad I did it—it provided a well-rounded overview of all the things mentioned above. But I studied for my Level 2 knowing that I was going for my Level 3.

I bought the book and started studying before I even got my WSET Level 2 exam results back. (Talk about counting those eggs…)

And here’s where all those nitty gritty details, those connecting dots, all those wine-nerdy questions are really getting answered and where that Systematic Approach to Tasting is something I’m really diving into. Suffice it to say, I’m enjoying studying for this test even more than the last.

Enjoying. Hah. Yes, I am enjoying it. But it’s hard work. Here I’m required to know more about the regional explanations for wine production. What kind of wine does this region produce? How are the grapes grown? How does climate, terroir, and the regional winemaking practices affect the aromas, flavors, textures, age-ability of the wine? It’s a lot to take in.

Study Technique: I’m currently building a wine-world map that will eventually, undoubtedly, take over my personal office space.

And that’s just France.

So…why am I telling you all this. Well, I realize that it’s been awhile since I’ve posted…anything. So if there is anyone out there who maybe follows me, maybe has noticed that the blog slowed to a stutter and then an almost three month halt—if that person does exists—well then this note is for you to let you know where I’ve been and what I’m doing.

Also, to let you know that the tone of this blog is about to shift. As it has in the past. I don’t delete my content, so you can scroll back to my very first few posts and read how different my wine (and food) knowledge is now, how much I’ve learned—both as a wine appreciator and as a writer. (This freestyle, diary post not included.)

So, this blog will continue to evolve with me. And right now I’m studying for my WSET Level 3 and I will be utilizing the Systematic Approach to Tasting (SAT) in my wine notes moving forward. Less flowery, yes. Less wordy, yes. Less personality? Never, because the opinions will always be, as they’ve always been, my own.

I’m also doing my best to taste more international wines. (So PR folks, if you have clients in other countries, please reach out. I could use more non-domestic samples in my life.) Domestic wines and wineries will still be reviewed, no worries about that—there’s so much to experience in my immediate surroundings, I can’t not share. But, again, with the spirit of evolving, I’m just going to use the space I have to further my studies. And I find that if I explain things to others, teach what I’m attempting to learn, I learn it better. And if you’ve been through the WSET program—or are a seasoned wine taster of any kind, honestly—and have notes on my notes, please, send me a…note.

Last but not least a note of gratitude to my partner in life and wine crime who pushes me forward, constantly supports me, and said to me that he’s confident that this is where we should be, together, building this life.

Cheers, Mate.

BriscoeBites officially accepts samples as well as conducts on-site and online interviews. Want to have your wine, winery or tasting room featured? Please visit the Sample Policy page where you can contact me directly. Cheers!

**Please note: all reviews and opinions are my own and are not associated with any of my places of business. I will always state when a wine has been sent as a sample for review. Sending samples for review on my personal website in no way guarantees coverage in any other media outlet I may be currently associated with.**